Thursday, 27 November 2014

Sleeping Doggy Bread Bun

It's been a while since I last updated a recipe. I do have a few waiting to be updated, but they take longer to update than my usual blog post, so I'm awfully slow in getting them done. But rest assured that I do see your requests for the recipes, and I will definitely get them updated eventually, just that I can't guarantee exactly when.

For today, I will be updating the recipe for these sleeping sausage doggy bread buns. The original idea is from Pitachan on Cookpad. I used another recipe and used raisins for the doggy's nose instead.

I tried out a new bread bun recipe and I really like this recipe. The recipe is a simple straight forward one and I was quite surprised the buns were still soft the next day. This recipe is a keeper and I've used it again for my subsequent bakes.

Without further ado, here's my recipe for these bread buns, along with the instructions to fold the bread dough. :)

Mix all the ingredients, except butter, in a large bowl to get a dough. Add in butter and knead until dough is springy and soft, this takes around 10 minutes. If you have a bread maker, you can just use the dough function for this step, as well as step 2.

Cover the dough with cling wrap and keep in a warm place for it to rise. This takes around an hour and the dough should double in size. Do a finger test to check if it's ready.

While the dough is rising, soak raisins in water so that they will soften and expand. Dry them on a paper towel and set aside. These will be for the doggy's nose.

Punch out the air from the dough with your fist.

Divide the dough into 6 big balls and 6 smaller ones. The big one will be the body and the small ones will be the head. Roll them out and form them into balls. Cover with cling wrap and let the dough rest for 15 minutes.

Roll out the big ball using a rolling pin.

Place a sausage in the middle, fold top and bottom and seal by pressing dough together. Turn the sealed part face down.

Seal and form one end as the tail, lightly twist and seal it to the body.

Cut the other end of the body to form the legs.

Flatten the smaller dough ball, make 2 cuts for the ears.

Place the head on the body. Cover with cling wrap and let the doggy proof for 40 minutes.

At the end of 40 minutes, place the raisins onto the bread dough and press gently.

Brush with egg wash and bake at 180 degrees celcius for around 15 minutes or till they turn golden brown. Draw eyes using melted chocolate or food marker.

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About Me

Just a mum from Singapore who enjoys making food cute for her 2 boys. I do not conduct bento demos, workshops and talks. Neither do I attend media events. For other collaborations and enquiries, please drop me an email at bentomonsters@gmail.com